How to Make Real Hot Chocolate (Kakaw Method)
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Time to read 3 min
5 min
4 min
1 pers
Hot Chocolate
United Kingdom
Ingredients
Quick recipe card
Serves: 1 large mug (250–350ml)
Time: 8–10 minutes
Skill: Easy
You’ll need (ingredients):
250ml whole milk (or oat/almond for dairy‑free)
30–40g Kakaw chocolate
Optional: Pinch of sea salt, cinnamon or a spice of your choice, herbs of your choice, citrus of your choice
Our Kakaw picks
70% Dark Chocolate | Great Gable — smooth with delicate floral notes
43% Milk Chocolate | Dollywaggon Pike — creamy, caramel‑leaning
47% Ruby Chocolate | Great Dodd — fruity and lightly tangy
Step‑by‑step: Kakaw “stovetop” method for the best hot chocolate
1. Warm the milk and melt chocolate together:
Pour 250ml milk into a small saucepan along with 30–40g of your chosen chocolate. Heat gently on low–medium , stirring constantly with a silicone or wooden spatula to keep it moving and prevent scorching. Do not let it boil.
Optional: Aztec & Mayan flair — For a flavour twist inspired by our chocolate’s ancient roots, add a pinch of cinnamon, chilli, nutmeg, or other warming spices now. For the full story and traditional recipes, click here to explore our in‑depth Aztec & Mayan hot chocolate collection. If you’ve added spices, pass the hot chocolate through a fine strainer before serving for a smooth finish.
2. Foam until smooth and glossy:
Use the Subminimal NanoFoamer to fully incorporate the chocolate, creating a silky, microfoamed texture worthy of a Kakaw café cup. Add a pinch of salt and vanilla or sweetener if desired. (Any good foamer will work, but for the smoothest, café‑quality microfoam, we swear by the Subminimal NanoFoamer.)
3. Serve:
Pour into your favourite mug or a Kakaw Aztec Rustico bowl — inspired by how the Aztecs themselves enjoyed cacao.
4. Finishing touch:
Add a marshmallow for an extra cloud of creaminess or decorate with your preferred spice, herb or citrus grating.
Professional coffee machine method (with steam wand/frother)
1. Warm the milk and melt chocolate together:
Add 30–40g finely chopped chocolate to 250ml cold milk in your milk jug.
2. Foam until smooth and glossy:
Use the steam wand to heat and texture the milk to 65–70°C while melting the chocolate. Keep the wand tip just below the surface to create a gentle whirlpool.
Optional: Aztec & Mayan flair — For a flavour twist inspired by our chocolate’s ancient roots, add a pinch of cinnamon, chilli, nutmeg, or other warming spices now. For the full story and traditional recipes, click here to explore our in‑depth Aztec & Mayan hot chocolate collection.
3. Tap and Swirl:
When fully melted and silky, tap and swirl the jug to remove any large bubbles.
4. Serve:
Pour into your Aztec mug or bowl and enjoy café‑quality texture at home.
If you’ve added spices, pass the hot chocolate through a fine strainer before serving for a smooth finish.
5. Finishing touch:
Add a marshmallow for an extra cloud of creaminess or decorate with your preferred spice, herb or citrus grating.
Tools
- Saucepan
Fine strainer
Mug or Kakaw Aztec Rustico bowl
#Make it your way
Extra‑rich (café style): use 200ml milk + 50ml double cream and 40–45g chocolate.
Vegan: use oat milk (barista style works best) and your favourite Dark chocolate.
Spiced (Aztec style): add a pinch of cinnamon, nutmeg, vanilla or chilli,
Fresh (Orange, Lemon): add a strip of orange zest while steaming the milk; remove before serving or use a zester to get the full of the citrus across.
- Peppermint: add 1–2 drops of peppermint extract to taste.
#Ingredient ratios
- Light & sippable: 30g chocolate | 250ml milk
- Classic: 35–40g chocolate | 250ml milk
- Thick & indulgent: 45–55g chocolate | 250ml milk
FAQs
What’s the difference between hot chocolate and hot cocoa?
Hot chocolate is made with real chocolate (like buttons or finely chopped pieces) melted into milk. Hot cocoa usually uses cocoa powder. Real chocolate gives a creamier, richer cup.
How do I get café‑style foam?
Use a steam wand, milk frother, or Subminimal NanoFoamer while melting the chocolate, or foam vigorously for 20–30 seconds right before pouring.
Can I batch‑make hot chocolate?
Absolutely. Multiply the recipe and keep the heat low. A hand blender, milk frother, or Subminimal NanoFoamer helps when scaling up.
What chocolate percentage should I choose?
For a classic, balanced cup, 60–72% dark works beautifully. For sweeter and creamier, go milk chocolate in the 34–47% range. Ruby chocolate gives a fruity twist.
Can I make this with water?
Yes, but it’ll be lighter. Try half water, half milk for a leaner cup that still tastes rounded.
BUY YOUR FAVOURITE KAKAW CHOCOLATE
Related product
70% Dark Chocolate | Great Gable
£11.00
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